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  • Dairy Thermometer

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    The cheese makers’ best friend, this thermometer clips to the side of the pan holding the long probe and easy-to read dial face in the perfect position for you to monitor the all-important milk temperature during cheese making.

    Probe 230mm long
    Dial face 45mm wide.

  • Citric Acid

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    Citric Acid is used to acidify the milk and causes the separation of the curds (solids) from the liquid whey.

    100g re-sealable pouch

  • Fine Flaky Sea Salt

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    Fine Flaky Sea Salt
    which will help to draw moisture from the curds, add flavour and preserve the cheese.

    100g pouch

  • Vegetarian Rennet

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     Rennet is made from microbial enzymes which contain no animal products and so is suitable for vegetarians. Rennet helps the curds to form and must be stored in the air-tight pot provided, or wrapped in cling film.  The rennet tablets should be kept dry and stored at ambient temperature.

    x 10 Vegetarian Rennet tablets
    (blister pack)